Pork Chilli Roast
Sumod Tom’s grandmother sailed to Malaysia at the age of 16 (just after her wedding), and that is where she perfected her cooking. This Pork Chilli recipe is now a family heirloom. His grandmother, used to make it with passion, always used the red kashmiri chilies deseeded and ground on the stone grinder ‘’arakal’’, never compromised with chilli powder and always preferred slow cooking.
Six basic ingredients, and you have Pork Magic which can go with parathas or be used as a starter. For those who do not have Pork, it can be made with chicken or fleshy fish as well….
Ingredients:
Pork Cubed, 1 Kg
10 to 12 pieces of full fat from the Pork cubes
Kashmiri Chillies, 12 to 15, de-seeded (and soaked in 3 table spoon vinegar, and ground to paste)
Shallots, 1/2 kg (crushed)
Garlic, 1 big pod full (crushed)
Vineger,3 tbsp
Sugar, 1 tbsp
Salt, to taste
Method:
In a big thava or large flat pan, melt the pork fat pieces
Add the crushed garlic, sauté well, followed by sugar and crushed shallots.
Sauté well till the mix turns golden brown.
Add the ground kashmiri chilli paste, sauté till oil separates.
Add the pork and salt. Sauté well on high heat for 5 minutes, add little water as required, close and cook in low heat till done.
Absolutely delicious curry which looks red hot is ready.
(Option, you can reduce the amount of vinegar and add crushed tomatoes, I used vinegar only)
-Recipe by Sumod Tom